Have you tried making slow cooker chickpeas before? They’re so much better than their canned cousins. In the next few weeks, we’re going to learn how to make slow cooker chickpeas and what to do with that pot of treasure. First up, it’s this red beet hummus bruschetta!

Quick show of hands, how many of you buy canned beans? There’s no shame in that because I do it all the time. That or we can all cower in shame together.

My kitchen is in a constant state of panic. I usually have three things going on the stove, something probably burning in the oven, and 10,000 ingredients to chop. There’s no time to worry about beans simmering on the stove. Praise the genius who invented the slow cooker because the beans can just work their magic all by themselves.

Slow cooked chickpeas. You heard me right. And it’s a great thing.

When I asked you on Facebook about featuring a slow cooker chickpea recipe on here, you were all about it! So here’s my end of the bargain to you.

These chickpeas are beyond better than the canned stuff. They’re:

Tastier
Fresher
Crunchier

They’re TFC.

Am I weird for thinking that canned chickpeas are a bit too mushy and bland? Quite frankly the canned goods don’t do much to make my salads any sexier. These beans though…where do I even begin? They have a natural crunch and they’re infused with the broth that they’re cooked in. But enough talk, let’s get ready to make them.

First, we’re going to give a pound of chickpeas a quick bath and drain out all the water.

Then, we fill the slow cooker with 6 cups of vegetable stock, or whatever stock you prefer. Add a teaspoon of salt and some bay leaves for flavor. Set it on low for 8 hours, and that’s it!

Perfectly cooked chickpeas—about 6 cups total. You’ll notice that there’s still some broth left. Make sure to save it! It is the one of the best stock bases I’ve used for a soup. I’ll show you how to do that next week.

But for now, let’s make a hummus.

I’ve been buying so much red beet hummus lately that I thought it was about time to make my own. I can’t get over it’s lovely hue and slightly sweet flavor. Serve the hummus as a bruschetta or dip your favorite vegetables in this magenta wonder. You can’t go wrong with this one!

Blend all the hummus ingredients in a food processor until smooth. Set aside.

Preheat oven to 350 degrees F (175 degrees C).

Slice the baguette to 1/2-inch slices. Lightly brush each slice with olive oil. Line the brushetta on a baking sheet and bake for about 10 to 15 minutes, or until they start to brown. When the bread is cool enough to handle, rub the garlic on each slice of toasted bread to give it more flavor.

Smear each slice of toasted bread with some hummus and top with salsa.

Serve immediately. Store any hummus in an airtight container for up to a week.

Recipe Type: appetizer, vegetarian

Notes

1. To make the slow cooker chickpeas, a one-pound (450g) of chickpeas. Pour the rinsed chickpeas into the slow cooker. Add 6 cups of vegetable stock (or your favorite broth), 1 teaspoon of salt, and 2 bay leaves. Set the slow cooker on low for 8 hours. Be sure to save any leftover broth for another dish!

2. The slow cooker chickpeas will last in the refrigerator for 4 or 5 days. You can also freeze the chickpeas if you don't think you can use all 6 cups of it in a few days. It's a lot, I know.

Chicago JoggerMarch 25, 2015 at 5:35 am
I am obsessed with chickpeas, and I'll admit I have only tried the canned version. I can't wait to pick up the dried version and try it in the slow cooker! Thanks for the idea :)

Leigha @ The Yooper GirlMarch 25, 2015 at 4:23 pm
Oh my gosh. First, you are a GENIUS for coming up with slow cooker chickpeas. For some reason I still haven't made my own beans, but I have no excuse now that I know this method! Second, this HUMMUS. Aside from it's beautiful color and your photos, it sounds amazing! Just a few days ago I discovered I like beets so now I'm on a mission to make up for all the time lost. Can't wait to make this!

CatherineMarch 25, 2015 at 11:15 pm
Dear Lisa, you sound just like me. When I cook the entire kitchen looks like it exploded!
I have try slow cooking my chickpeas...that is a very good idea. All in all, a very beautiful dish. My daughter would love this, because she loves to snack on roasted chickpeas, and she also loves beets! Pinned for later dear. xo, Catherine

Liz @ Floating KitchenMarch 26, 2015 at 5:21 am
I used to buy dried beans all the time, but then I got lazy. Ugh. So I'm super excited about these crock-pot chickpeas. Never though to do that before. Genius! And the color of this hummus = to die for!

Ashley | Spoonful of FlavorMarch 26, 2015 at 6:43 am
I have actually never made chickpeas in the slow cooker. I'm not very good about remembering to use my slow cooker, but I'm sure that they taste much better than canned chickpeas. This hummus is gorgeous and I'm sure it tastes amazing!

JuliaMarch 26, 2015 at 4:31 pm
Ugh! Recipe after my own heart! I love using my slow cooker and have yet to make beans in it. I absolutely adore the idea of a chickpea AND beet hummus (obvi). It's sooo pretty pink! Now I'm craving all the buschetta!

LisaPost authorApril 1, 2015 at 8:48 am
Beans in the slow cooker = magic! P.S. I juuuust started adding beets to my smoothies, and I think I'm ready to dive in. Time to try all of your beet smoothie recipes!

CarynMarch 28, 2015 at 8:09 am
Wow. Your photos are awesome and this sounds delicious. I eat really clean, but still buy the Whole Foods packaged beans. I really need to try making them in my slow cooker. Thanks.